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October 9, 2015 / Comments Off on Omega 3 fatty acids and the Standard American Diet

Omega-3 fatty acids are in the spotlight of today’s natural and holistic approaches to human health. These healthy essential fats have been almost entirely forced out of the Standard American diet by the commercialization of our food supply by the food processing industry. In recent years, extensive research and numerous clinical studies have confirmed that omega-3 fats are involved in many vital physiological processes in our body, and that their deficit may cause or aggravate many serious medical problems and conditions, including atherosclerosis, hypertension, thrombosis, and other cardiovascular problems, arthritis, irritable bowel syndrome, dermatitis, asthma, ADHD, gastroduodenal diseases and even cancer. Therefore, adding a good source of omega-3 fatty acids to your diet is believed to be a good way of improving or preventing these conditions.

However, most fish and plant oils rich in omega-3s go rancid very easily, especially when its natural antioxidants are removed by refining or distillation (which most are refined, bleached, and deodorized). This process is known as auto-oxidation, and it generates millions and millions of damaging free radicals. Bruce Fife, N.D., talks about these unwanted side effects of taking unstable omega-3 oils in his article entitled “The Facts on Flax”.

Considering the above, one can come to the conclusion that most of the commercially available sources of omega-3 fatty acids are fully satisfactory and completely problem-free. While it is possible to supplement using either fish and fish-derived products, or flax oil, it would be highly desirable to have an omega-3-rich oil that would also be more resistant to oxidation and free of toxic contaminants. The good news is that such an oil does, indeed, exist — Auum Omega 3 Sublingual D and D3A.

The combination of these important advantages makes Auum Omega 3 the most balanced and desirable source of omega-3 fatty acid supplementation. While supplying more omega-3s than either fish or flax oil, it is highly stable. As a result, it does not promote the formation of harmful free radicals.